Asparagus, sunflower seeds, caramelised buttermilk

Rate this recipe


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Asparagus does need to be well washed, as the heads contain fine sand. It’s best to place the rinsed spears in a bowl of water and leave for the sand to subside. I also prefer cooking the asparagus on the open fire from raw – it brings out a lovely sweetness.



  • 40 green asparagus spears
  • 40 ml olive oil
  • salt

Sunflower seed purée

  • 300 g sunflower seeds
  • 900 ml water
  • salt and white pepper
  • 1 lemon – to squeeze
  • 40 g caramelised buttermilk5 g per serving
  • 80 ml kale sauce10 ml per serving
  • 72 drops kale oil9 drops per serving
  • 8 g toasted sunflower seeds1 g per serving
  • 32 sunflower petals4 per serving
  • lime zest – to finish


Wash the asparagus spears in cold water. Trim and peel the base of the stems to remove the woody/fibrous texture. Dress the asparagus in olive oil and grill. Season with salt.

In a pot, combine the sunflower seeds and water and boil until the seeds are soft. Transfer to a Thermomix jug or blender and blend until smooth. Season with salt, white pepper and a squeeze of lemon, and reserve.

To assemble, place 5 hot asparagus spears on each hot plate. Beside the asparagus, place 5 g crumbled caramelised buttermilk. Place 6 g sunflower seed purée, and 10 ml kale sauce. Dot each plate with 9 drops of kale oil. Top the crumble with 1 g toasted sunflower seeds and 4 sunflower petals, and finish by sprinkling each plate with lime zest.